"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they've done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael ...
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"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they've done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisine - who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable - this is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
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Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.04, good condition, Sold by Aspen Book Company rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1995 by Wiley.
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Seller's Description:
Good. A well-loved companion. Corners and cover might show a little wear and you could find some notes or highlights. The dust jacket might be MIA it might have been a library book and extras aren't guaranteed-but the story's all there!
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.83, very good condition, Sold by ThriftBooks-Reno rated 5.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.83, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.83, very good condition, Sold by ThriftBooks-Baltimore rated 5.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.83, fair condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.87, good condition, Sold by Gulf Coast Books rated 5.0 out of 5 stars, ships from Memphis, TN, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $2.87, good condition, Sold by Orion Tech rated 5.0 out of 5 stars, ships from Arlington, TX, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $3.30, good condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $5.50, good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 1995 by Wiley.
Add this copy of Becoming a Chef: With Recipes and Reflections From to cart. $7.59, very good condition, Sold by Vashon Island Books rated 4.0 out of 5 stars, ships from Vashon, WA, UNITED STATES, published 1995 by John Wiley & Sons Inc.
